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Crispy Tuna Potato Cakes


Serves 4 – Makes 12 cakes

A healthy version of the ‘70s potato roesti, these lovely potato cakes are light, filling and packed with goodness. A real family favourite!
Per Serve: 1490.5kj (356cals); 12.3g total fat (2.3g saturated fat); 5g fibre; 7.5g protein


You’ll need

800g Sebago or Desiree potatoes (skin on), washed
425g can tuna in springwater, well drained
50g (about 4 large spring onions), finely chopped
2 eggs, lightly beaten
Salt and pepper to taste
2 tbsp olive oil

Let’s go

Place potatoes in a saucepan, cover with cold water and bring to the boil. Reduce heat and boil for 10 minutes. Drain and allow to cool slightly before grating into a large bowl. Add tuna, spring onions and egg and mix well. Season with salt and pepper.

Heat half the oil in a large non-stick frying pan on medium heat. Add ½ cup portions of mixture to the pan and flatten with an spatula (you should be able to get 4 cakes cooking at once). Cook for 3 minutes and flip gently (if they break a little, just push them back together and continue to cook). Cook the other side for 3 minutes. Place cakes in a medium-low oven (about 120-140C) to keep warm. Use remaining oil in the pan and continue with remaining mixture. Serve with salad or vegetables of your choosing and a spritz of lemon.


Why it’s good for you
Tuna potato cakes are a fantastic mid week dinner as they’re quick and oh so healthy. Tuna gives a boost of protein that will keep you going until bed time, the potato flesh is packed with soothing carbs and the potato skin gives a boost of fibre. Perfect!
Per Serve: 1490.5kj (356cals); 12.3g total fat (2.3g saturated fat); 5g fibre; 7.5g protein


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